The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-03-04
DOMESTIC HINTS.
LIGHT CAKE.

The whites OF four eggs, four cups
II flour, two of sugar, one Of milk, two
;easpoonsful OF cream tarter, one OF
loda
ROSE CAKE.
Whites of six eggs, two cups sugar,
me of butter, one of milk. three Of
lour. one teaspoorful OF baking pow
Ter; flavor with rose.
SPONGE CAKE.
One cup of flour. one of sugar, three
eggs, one-half teaspoonful of cream
AFTER, one.half teaspoonfu of soda.
RAIsIN PUDDING.
Mix together half pound each o,
toned raisins, chopped suet, and bread
crumbs; add four we'll beaten eggs, a
easpoonful of milk, little salt, and a
spoonful of grated ginger. Boil it for
our hours in bu,tered mold or Toured
cloth. Pour sauce over it before sery.
no.
ORANGE SAUCE.
Rub together two ounces OF butter
md one ounce of flour; then put it in
% saucepan with the juice of three or
our oranges, according to their size,
md several Jumps of white sugar, rub
oed on the rinds of the oranges. When
he butter is melted it Is done.
ELIZABETH DENIsoNs CAKES.
Six eggs, leaving out the whites OF
our; three-quarters of a pound OF
sugar, half n pound OF butter, one tea
spoonful of soda dissolved in a large
spoonful of vinegar; flavor with any es-
'ance you like best; make it into soft
.ough, and roll thin and cut in shapes.
APPLE PUFF.
Stew some apples; while hot beat
them up with small quantity of but
ter and very little sugar, or add
sugar to taste; flavor with lemon; take
the whites of two eggs and beat them
up with three spoonfuls OF cream, ono
of powdered sugar and one Of lemon
Juice; when beaten to froth put it on
the apples.
PRINCESS OF MEssEBURG CAKE.
Ingredients Yolks of ten eggs and
the whites of fiye-the five whites are
used to make the cake rise, as all yell
low of egg will not make it rise--threc-
fourths of a pound of butter; one pound
of yellow sugar; two deep colored
oranges; fourteen ounces of flour;
cream the butter TO froth with tho
sugar. Crate of the zcst of the oranges
on some Jumps of white sugar. which
add to the butter Add the well-beaten
eggs, the whites beaten separately,
then the -four, little at time; just be-
fore il goes to the oven stir in the juice
of the oranges. Butter the cake pan
well and bake two hours. Ice with y
thick white icing, so the white icing
contrasts prettily with the orange-color-
d cake This cake in slices arranged
With white or black cake makes hand
jome show. Always butter your cake
pan with the best butter, free from
salt The dark appearance and disa'
greeabie taste on the outside of some
fine cakes is from using bad butter on
the pans.
rLAIN oMELET.
Break six eggs into a basin, rejecting
he whites of two; beat them TIL they
are light. Strain them through asieve
and season them with pepper and salt
Melt in the pan piece of butter about
the size of small walnut; be careful
that it does not get quite hot. Whisk
the eggs TO the last moment and pour
the mixture into u pan; stir the omelet
yently with a spoon until it begins to
lhicken, then slip little more butter
beneath il. Shake the pan until the
center of the omelet begins to set; fold
t in half, place dish on the top OF
he pan and turn the omelet out. Send
it Immediately to the table. The above
recipe differ from those generally given
in cookery books, inasmuch as particu-
lar care is taken to prevent the outside
from setting before the center OF the
omelet is warmed through. We are in
.lined TO think that the most important
direction consists in 81 piping the little
piece of butter underneath the mixture
Just as the eggs begin to set. In less
han another minute the whites OF the
eggs would have become leathery. and
prevented the heat from penetrating to
the center, al least until the outside was
burnt to blackaess. IL Is upon
these minute details that success or fail
uro attends the most commonplace
cookery.